Impact of freezing on the physicochemical and functional properties of low–moisture part–skim mozzarella
Author:
Funder
Flemish Agency for Innovation & Entrepreneurship
Scientific Research – Flanders
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference25 articles.
1. Effect of freezing on the rheological, chemical and colour properties of Serpa cheese;Alvarenga;Journal of Dairy Research,2011
2. Physical properties of pizza mozzarella cheese manufactured under different cheese–making conditions;Banville;American Dairy Science Association,2013
3. Effect of freezing conditions on functional properties of low moisture mozzarella cheese;Bertola;Journal of Dairy Science,1996
4. Textural changes and proteolysis of low-moisture mozzarella cheese frozen under various conditions;Bertola;LWT – Food Science and Technology,1996
5. The effect of freezing rate on the quality attributes of low-moisture part-skim mozzarella;Bunker,2016
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